Chocolate Espresso Coffee Cake

If you love coffee, chocolate, and cake (I mean, who doesn’t?), you’re in for a treat!

This Chocolate Espresso Coffee Cake is moist, rich, and full of bold espresso flavor with just the right amount of chocolatey sweetness.

It’s the kind of cake that feels fancy but is super easy to make, perfect for weekend mornings, holidays, or even an after-dinner dessert.

I’ve made this countless times, and every bite feels like a warm hug and a little caffeine kick at the same time.

Bonus: it makes your kitchen smell like heaven while it’s baking.

Let’s dive in!

What You’ll Need

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup whole milk (or substitute – see below!)
1/2 cup strong brewed espresso (cooled)
2 large eggs
1/2 cup vegetable oil (or melted butter)
1 tsp vanilla extract

For the Streusel Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, softened
1/3 cup mini chocolate chips

Pro Tips

Use fresh espresso. Freshly brewed espresso gives the best flavor punch, but strong coffee works in a pinch.
Don’t overmix the batter. Stir until just combined to keep the cake light and fluffy.
Chill the streusel. Pop it in the fridge while you prepare the batter so it stays crumbly when baked.
Test for doneness. Use a toothpick in the center of the cake—if it comes out clean, it’s ready!
Make it kid-friendly. Swap espresso for decaf or even hot cocoa for a more subtle flavor.

Tools You’ll Need

Mixing bowls
Measuring cups and spoons
Whisk
Spatula
9×13-inch baking pan
Toothpick for testing

Substitutions and Variations

Milk: Swap whole milk for almond milk, oat milk, or buttermilk for a tangy twist.
Espresso: Use decaf espresso or strong brewed coffee if you prefer less caffeine.
Chocolate Chips: Add dark chocolate chunks or leave them out for a lighter cake.
Make it Nutty: Add 1/3 cup chopped walnuts or pecans to the streusel for extra crunch.

Make Ahead Tips

The cake batter can be mixed and stored in the fridge (covered) for up to 12 hours before baking.
Prepare the streusel ahead and keep it in an airtight container in the fridge.

Instructions

1. Make the Streusel Topping

Combine flour, brown sugar, and cinnamon in a bowl. Add softened butter and mix with a fork until crumbly. Stir in the mini chocolate chips. Chill while you prepare the batter.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.

3. Combine Wet Ingredients

In another bowl, whisk together milk, brewed espresso, eggs, vegetable oil, and vanilla extract until smooth.

4. Make the Batter

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.

5. Assemble the Cake

Pour the batter into a greased 9×13-inch baking pan. Evenly sprinkle the streusel topping over the batter.

6. Cool and Serve

Let the cake cool in the pan for 15 minutes before slicing. Dust with powdered sugar if desired and serve with a hot cup of coffee.

Tips for Leftovers and Storage

Store leftover cake in an airtight container at room temperature for up to 3 days.
For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or warm in the microwave for a few seconds.